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Ingredients
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Crust / Base
Carrot Filling
Topping (optional)
Method
Crust / Base
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Line or lightly grease an 8x8-inch (20x20 cm) square baking pan; this recipe yields about 9 to 12 slices — scale or trim to yield 1 pc if serving individually.
- 2
Make crust
In a medium bowl combine 1.5 cups all-purpose flour, 1/4 cup granulated sugar and 1/4 tsp salt. Cut or rub in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Add 2 tablespoons cold water, one tablespoon at a time, and press until just combined into a dough. Press the dough evenly into the bottom of the prepared pan to form a firm base.
- 3
Blind bake base
Bake the crust in the preheated oven for 12 minutes until it is set and just starting to color at the edges. Remove from oven and keep oven on for filling.
Carrot Filling
- 4
- 5
Mix wet ingredients
In a large bowl whisk 2 eggs until combined. Add 1/2 cup packed brown sugar, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract; whisk until smooth and sugar begins to dissolve.
- 6
Add spices and dry ingredients
To the wet mixture add 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup all-purpose flour. Stir until just combined. Fold in the 2 cups grated carrots until evenly distributed.
- 7
Assemble and bake
Pour the carrot filling over the partially baked crust and spread evenly with a spatula. Return the pan to the oven and bake for 25–30 minutes, or until the filling is set, a toothpick inserted into the center comes out mostly clean, and the top is lightly golden. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- 8
Cool
Remove from oven and let cool in the pan on a wire rack for at least 30 minutes to set. For cleaner slices, chill in the refrigerator for 1–2 hours before cutting.
Topping (optional)
- 9
Make cream cheese frosting
If using the topping, beat together 4 oz softened cream cheese and 1 tablespoon softened unsalted butter until smooth. Add 1/2 cup powdered sugar and 1/4 teaspoon vanilla; beat until light and spreadable. If too thick, loosen with 1/2 teaspoon milk; if too thin, add a little more powdered sugar.
- 10
Finish
When the carrot slice has fully cooled (room temperature or chilled), spread the cream cheese frosting over the top in an even layer. Refrigerate for 15–30 minutes to let the frosting set before slicing.